PACKAGING & RECIPES
CONTENT © 2006 - 2017 – QUAIL HOLLOW HUNTS – BERKELEY SPRINGS, WEST VIRGINIA
Steve Glascock, Proprietor
304-258-0584
5285 Highland Ridge Road
Berkeley Springs, WV 25411
When you receive your cleaned birds from us, they will be in individual plastic
bags, ready to freeze or cook.  However, you may want to take some further steps
to insure the quality of the meat.

It’s a good idea to soak the meat in water in the refrigerator overnight.  Add a
couple of tablespoons of salt to help draw the blood out of the meat, and rinse
before packaging.

The very best packaging is done with a vacuum heat sealer, but plastic freezer
bags, freezer paper or aluminum foil can be used.  The important thing is to
eliminate as much air as possible from the package because contact with air
causes freezer burn. A good, and tasty, way to remove unwanted air from freezer
bags is to pour a marinade in the bag to surround the meat, then seal.  As long as
the package isn’t punctured and the freezer stays below zero degrees, the meat
will retain its quality for many months, perhaps even a year.  Always date and label
your packages.

Here are some recipes to try:
QUAIL IN PICANTE SAUCE

Ingredients:
4 whole quail, split
¼ teaspoon cayenne pepper
¼ teaspoon salt
4 tablespoons butter
1 cup cream
1 cup salsa
½ teaspoon oregano
¼ teaspoon pepper
4 tablespoons flour
½ cup shredded cheddar cheese

Directions:
Place quail in a shallow baking dish.  Season with salt, pepper, oregano and cayenne
pepper.  Make a cream sauce by by combining the flour, butter cream and cheese.  
Add salsa to cream sauce and pour over the quail.  Bake at 350 degrees for one
hour.  Check to make sure quail are done before serving.  Serve with rice and a
good cold drink and remember the quail hunt.
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QUAIL OR CHUKAR HORS D’OEUVRES

Ingredients:
Quail or chukar, deboned
Thin sliced bacon
(cut into thirds)
Jalapenos
Water Chestnuts
Cream Cheese
Zesty Italian Salad Dressing

Directions:
drop of cream cheese and a water chestnut.  Wrap all of that together and stick it
with a toothpick to hold it together. Marinate overnight with zesty Italian salad
dressing.  Smoke for two to three hours or until bacon is done.
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QUAIL OR CHUKAR A LA CRÈME

Ingredients:
12 to 18 quail breasts
I diced medium onion
1 box sliced mushrooms
1 cup heavy cream
¼ to ½ cup sherry
Pinch of oregano
1 garlic clove
½ pint sour cream
Salt and pepper to taste

Directions:
Place breasts meaty side down in a 15x12 inch baking dish.  Do not overcrowd.  
Saute onions and mushrooms in olive oil.  Mix in cream, garlic, sherry, herbs, salt and
pepper.  Pour over breasts.   Cover baking dish tightly with foil.  Bake at 325
degrees for one hour, turning occasionally.  Add sour cream, stir and serve.
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From GameandFishRecipes.com:     

BAKED PHEASANT

Ingredients:
skinned legs and breast of 1 pheasant
2 c. honey
1 c. butter
½ c. flour
½ c. parsley, chopped
salt, pepper, and onion powder to taste

Directions
Start by filleting the breast and boning the thighs of the bird. Cut into pieces of
approximately the same size and thickness. Mix some salt and pepper into the flour
and coat the meat. Dust the pieces with some onion powder.
Meanwhile, melt ¾ cup of the butter in a frying pan over medium heat. Brown the
meat and put in a lightly greased 9×13 casserole dish.
.Sprinkle with parsley. In the same skillet as used for the meat, add honey and
remaining butter. Melt together and pour over pheasant. Cover and seal dish with
tin foil and bake a 325ºF for 30 minutes.
This delicious baked pheasant recipe serves 4.
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PHEASANT CHILI

Ingredients
8 boned pheasant breasts
8 oz Monterrey jack cheese, cut into 8 strips
1 can chopped green chilies (10 ½ oz)
1 can tomato sauce (15 oz)
1/3 c. sliced onions
¼ c. Parmesan cheese
¼ c. unseasoned breadcrumbs
10 Tbsp melted butter
1 Tbsp chili powder
½ + ¼ tsp cumin
½ tsp salt
hot pepper sauce

Directions:
Press breasts until flattened, then place 1 tablespoon green chilies and 1 piece of
cheese on each breast. Roll to seal the filling and fasten with a toothpick. Set meat
roll aside. Combine the breadcrumbs, Parmesan cheese, salt, pepper, chili powder
and ½ tsp cumin. Coat the pheasant rolls in butter and then roll in crumb mixture.
Place in casserole dish and refrigerate for 4 or more hours. Drizzle the rest of the
butter on the rolls and bake for 25 minutes at 400ºF or until browned. Combine
remaining ingredients in a saucepan and cook until heated through. Spoon
over cooked pheasant and serve. This pheasant chili recipe is a different and great
alternative to regular chili that you and your family will love. You can personalize
your pheasant chili recipe by adding any ingredient that you will enjoy.